Mushrooms grown from coffee waste make Michelin-star menu To gather oyster mushrooms for the tortelli he serves at the Hotel George V, Michelin-starred chef Simone Zanoni visits an unusual kind of forest: "tree trunks" made of used coffee grounds and old market crates. This is the "development" room at the "Boite aux Champignons" mushroom farm, a start-up that gathers old coffee from bistros in Paris, including Zanoni's restaurant, combining the grounds with other waste to make an environment for the fungi to grow. According to the chef, the innovative process doesn't just recycle, it also leads to a mushroom with improved texture and taste. IMAGES AND SOUNDBITES